Spicy Deviled Eggs

by Julie Cohn
Spicy Deviled Eggs 3

Sharing is caring!

These Spicy Deviled Eggs recipe are a throw-back to the 1950’s.  Eggs were rationed in the 1940’s during World War II, but after the war they were readily available and nationally distributed.  Deviled eggs became one of the most popular foods of the 1950’s as a quick party and picnic side dish and remain so today!

The standard recipe for deviled eggs is delicious but I wanted to kick up the flavor a little bit more with Chinese spicy mustard, which added the right zip to the eggs.  These eggs are spicy, but you can adjust the level of spiciness with a little less or more Chinese mustard.

Spicy Deviled Eggs

  • 6 Fresh Eggs
  • 2 Tbsp. Mayonnaise
  • 1 Tbsp.  Chinese Spicy Mustard
  • Pinch of Salt
  • Pinch of Pepper
  • Pinch of Onion Powder

Boil the eggs for about 6 minutes, then remove from the heat and let set for about 15 minutes.  Pour off the hot water and rinse with cold water.  Throw a few ice cubes in and let the eggs cool for about 10 minutes.  When the eggs are cool, peel and slice them in half lengthwise.  Scoop out the hardened yolk, and place in a medium mixing bowl.

With a fork, break up the yolk until mashed.  Add the mayonnaise and whip together until smooth.  Add the Chinese spicy mustard, salt, pepper, and onion powder, and mix well with a whisk.  Using a teaspoon, scoop the egg mixture into each egg white shell, or if you want to be fancy, use a pastry bag and pipe it in.  Serve immediately or refrigerate until serving.  I prefer to put them in the fridge for about an hour so they set better.  Garnish with chopped chive or cayenne pepper for an added zip.


Sharing is caring!

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.